Escarole & Bean Soup
A typical Italian soup that is quick and easy for lunch in a hurry or one of those evenings when you’re too tired for serious cooking.
If you use a whole head of escarole this will make 5 or 6 portions, but it will keep in the fridge for a week and can be frozen for longer storage. Alternatively you can halve the quantities in the list of ingredients below and save some of your escarole for another meal.
Ingredients
1 head of escarole chopped
2 garlic cloves, minced
15 ounce can white beans (I used cannellini), drained and rinsed
4 cups chicken or vegetable broth
salt and pepper to taste
1 ounce Parmesan cheese, grated (or vegan Parmesan alternative. I used Follow your Heart brand)
2 Tbsp olive oil for cooking
1 tsp extra virgin olive oil per bowl for garnish after serving (optional)
Method
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds.
Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken/vegetable broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls and drizzle 1 teaspoon extra-virgin olive oil over each if desired. Serve with crusty bread.
Enjoy!